Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and season well with salt and pepper. Cook, stirring occasionally, until the onion has softened and is starting to colour, 5-6 mins. Stir occasionally.

In the meantime, trim the green beans. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel the orange and cut in half lengthways. Slice widthways into 1cm wide half- moons. Crumble the feta. Chop each beetroot into six segments.

Once the onion has caramelised, stir in the cumin and cook for 1 minute. Pour the water (see ingredients for amount) into the pan and bring to the boil. Once boiling, stir in the bulgur wheat, bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, fill another large saucepan with water and bring to the boil. Once boiling, add the green beans and a pinch of salt. Boil until just tender, 3-4 mins. Once cooked, drain in a sieve and run under cold water to cool. Set to one side.

While the beans are cooking, pop the honey, mustard and red wine vinegar into a large salad bowl. Mix to combine then add the olive oil (see ingredients for amount) and season with salt and pepperto taste.

When everything is ready, fluff the bulgur wheat up with a fork and stir in half the mint. Season with salt and pepper if necessary. Pop the beetroot, orange, green beans and pea shoots into the salad bowl and toss to coat in the dressing. Divide the bulgur between your bowls and pop the beetroot salad on top. Sprinkle over the crumbled feta and flaked almonds. Enjoy!